Executive Chef

ESSENTIAL RESPONSIBILITIES

1. Plans regular and modified menus according to established guidelines.
2. Responsible for supervising and directing the production for daily select menus which include special diets such as puree, dysphasia mechanical, dysphasia advanced, low sodium, calories control and dietetic diets as required by state and departmental guidelines.
3. Prepares or directs preparation of all food by the kitchen staff. Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
4. Responsible for assuring food quality, proper temperatures and special diets after the food leaves the kitchen.
5. Conducts daily meetings with kitchen staff.
6. Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on regulatory standards. Mentors the kitchen staff to help achieve their goals.
7. Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follows and completes schedules as assigned.
8. Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary products are available when needed.
9. Plans and prepares menus for special events requested by the residents.
10. Makes all decisions regarding utilization of leftover food products staying within Oakwood Guidelines.
11. Assists and directs staff with checking in and putting away any incoming food supply orders promptly and in accordance with state and departmental guidelines.
12. Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
13. Interfaces with representatives of regulatory agencies regarding food safety and sanitation in the kitchen. Complies with regulatory agencies, including federal, state, and JCAHO as evidenced by successful completion of surveys with no deficiencies. This would include the DHS regulations 132, 89 and 83.
14. Adheres to organization and department infection control policies and procedures.
15. Adheres to facility confidential, HIPAA and patient rights policies.
16. Responsible for working with the administration assistant and approving schedules of all cook positions according to Oakwood scheduling standards.
17. Responsible for working with the Dining Service Director to create and maintain good communication and teamwork with front of the house and back of house.
18. Assists kitchen staff in achieving states patient and customer satisfaction goals and taking corrective action and training as needed to meet those goals.
19. Participates in facility-wide Performance Improvement Program and on Performance Improvement teams to improve processes and patient/resident care. Utilizes satisfaction survey information, comment cards, as well as verbal feedback.
20. Communicates effectively with all team members, patients and families through conferences, individual consultation, and committee participation. This includes telephone, written, and electronic communication.

EXPERIENCE, EDUCATION, AND/OR TRAINING

1. Associate degree in culinary arts from a recognized culinary school or associate degree in hospitality management,
2. Certified Dietary Manager experience preferred.
3. SERV Safe certified within 1 year of date of hire.
4. Minimum of 5 years’ experience as a chef.
5. Experience working with the aging service population preferred.
6. Worked in a clinical setting desirable.
7. Union experience is preferred.
8. Must be available to work early evenings and weekends as needed to meet business needs.